Heirloom Tomato Recipe
Beets, stracciatella, date, white balsamic
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Ingredients
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Vegetables
Dairy
Fruits
Condiments
Seasoning
Method
Preparation
- 1
Prepare the Beets
Preheat the oven to 400°F (200°C). Wrap each beet in aluminum foil and place on a baking sheet. Roast for 45-60 minutes, or until tender when pierced with a knife. Remove from the oven, unwrap, and let cool. Once cooled, peel the beets and cut them into wedges.
- 2
Prep the Tomatoes
While the beets are roasting, wash the heirloom tomatoes and cut them into slices or wedges depending on your preference. Set aside.
- 3
Prepare the Dates
Remove the pits from the dates and chop them into small pieces. Set aside.
Assembly
- 4
Compose the Salad
In a large salad bowl or platter, arrange the slices of heirloom tomatoes and roasted beet wedges. Sprinkle the chopped dates over the top.
- 5
Add Cheese and Dressing
Dollop the stracciatella cheese over the salad. In a small bowl, whisk together the white balsamic vinegar, olive oil, salt, and black pepper. Drizzle this dressing over the salad.
- 6
Serve
Toss the salad gently to combine all ingredients and serve immediately. Enjoy your vibrant heirloom tomato salad!